Carrot Ginger Turmeric Soup
Try out this recipe for a delicious, vegetarian twist on ‘chicken soup for the soul’, chock full of antioxidants and vitamins
Let's start cooking!
Step 1 - Fry spices
- Heat 2 Tbsp vegetable oil in a deep pan and sauté sliced onion, garlic, grated ginger and turmeric powder over medium heat until the onion is translucent.
Tumeric is a spice used for generations which contains curcumin, and has strong anti-inflammatory properties.
Step 2 - Cook vegetables
- Stir in the carrot slices and potato chunks, then cover with vegetable stock.
This doesn’t have to be vegetarian! Feel free to use chicken stock as well!
- Bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until all the vegetables are soft.
Step 3 - Blend soup
- Using an immersion blender or a jug blender, blend the soup until it becomes it achieves a smooth, but thick consistency.
You can adjust the texture of the soup by how much you blend it. If you are looking for a smoother soup, blend for longer. If you prefer more texture in your soup, blend for a shorter time.
Plate and serve!
Transfer over to serving plate and serve hot.